CSA: Spring Share

From May to June, the farmshare includes a lot of vegetables from the brassica family (kale, collards, broccoli, cabbage, kohlrabi, bok choi) as well as lettuces, bitter greens, snap peas, crisp salad veggies like radishes and cucumber, and favorful roots like beets and fennel. I eat a lot of raw salad during these months, but the vegetable selection also lends itself to quick stir fry dishes, cheesy casseroles, easy root roasts, and bright delicate soups.
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Lazy potato wedges for side dish or party snack. Slice each potato in half and each half into thirds or quarters, depending on size. Aim for wedge-shaped pieces. Toss wedges with seasonings and light coating of oil. Start with a tsp each of salt, pepper, cumin, and paprika (plus cayenne, chipotle, or hot dry mustard for extra heat); plus more of anything to taste. Arrange all wedges with the point facing up and peel side down, so you get three crisp sides. Bake at 425 for 40 min or until…

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Compound butter and pesto work best with tender herbs, like parsley and basil. Both will keep for a long time in the fridge, but can also be kept in the freezer. Oil will preserve the strong flavors of herbs with tougher leaves, like rosemary and sage. Oven-dried herbs can be pounded fine in a mortar. Chopped fresh herbs can be packed into ice cube trays and frozen in water to drop into soups, or in oil for use in a skillet.

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Since I had so many leafy greens this week, I borrowed a trick from last year (pictured) and turned a big pile of them into a casserole. In this case, I chopped up the chard, beet greens, and baby arugula, and simmered them in a tomato sauce with red wine and ground beef. Poured the saucy greens into a casserole, covered it in cheese, and baked at 375 for half an hour or whenever it looks done. Serve with rice or pasta if desired.

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Rosemary-Infused Oil Recipe : Giada De Laurentiis : Food Network. You can follow the same procedure to infuse oil with basil, thyme, or sage.

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Roasted Beet Pesto from The Roasted Root. Beets have a such a strong flavor you can do what you want with them; I made a beet pesto without nuts or cheese and with scapes, capers, and red wine vinegar. Good party dip.

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Roasted broccoli with garlic tahini sauce from the New York Times. We roasted cauliflower as well as broccoli, and served over couscous and spring greens.

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Kimchi recipe from The Daily Meal. This turned out REALLY good. I have been putting it on burgers and hotdogs, on crackers, in homemade pho, and on cold noodles. Could eat it every day!

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